Roasted Tomatoes with Herbs and Cheese

[mpprecipe-recipe:3]

Slow roasted tomatoes with grated Parmesan cheese, garlic, oregano and basil are a real summer treat and one of our favorite savory side dishes but you’ve got to be patient because it takes a couple of hours in a low and slow oven for the sugars in the tomatoes to caramelize but it’s a wait well rewarded.

First, pick-up two-pounds of tomatoes, in season and fresh if you can find them, if not buy the cluster tomatoes popular in grocery stores. Slice them about a quarter of an inch think and line the tomatoes in a 9” x 13” baking pan prepared with a tablespoon of olive oil spread on the bottom of the dish.

Next, chop several garlic cloves into pieces small enough to easily sprinkle over the tomatoes evenly.

Then add two tablespoon each of dried basil and oregano over the top of the tomatoes and drench liberally with olive oil.

Pop the tomatoes into a pre-heated 350-degree oven for 90:00 minutes.

When done, remove and sprinkle liberally with grated Parmesan cheese and return to the oven until the cheese melts and turns a rich golden color.

Remove from the oven and serve immediately with a hearty dark bread and glass of good red wine.

Recipe Note:

Not all ovens heat the same. Some cook fast, others slow. This recipe is truly wonderful when you give it the time it needs, regardless of the posted cooking time. Don’t be tempted to take it of the oven too soon, keep an eye on it, make sure your tomatoes have caramelized, a hearty browning of the edges is a good thing. Take it out too soon and all you have is stewed tomatoes with herbs. Not bad, but not a good as it could have been with just a little more oven time. Patience will be rewarded.